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Articles 2131 - 2160 of 5215

Full-Text Articles in Food Biotechnology

Effects Of 1-Mcp Combined With Membrane Air Conditioning Treatments On The Storage Quality Of Estuarine Bananas, Li Yan-Jiao, Zhang Yue-Jiang, Xing Jiang-Yan, Zhao Xiao-Ling, Ling Qi, Bao Yuan-Yun Jan 2021

Effects Of 1-Mcp Combined With Membrane Air Conditioning Treatments On The Storage Quality Of Estuarine Bananas, Li Yan-Jiao, Zhang Yue-Jiang, Xing Jiang-Yan, Zhao Xiao-Ling, Ling Qi, Bao Yuan-Yun

Food and Machinery

To study the effects of 1-MCP (0.00, 0.08, 0.16, 0.32 g/L) on the quality of banana in Hekou, Yunnan Province The changes of soluble solids, hardness, disease index, yellowing index, pod enzyme (peroxidase), weight loss rate, respiration rate and titratable acid of banana during storage were studied. The results showed that: 1-MCP + PBI modified atmosphere preservation bag delayed soluble solids, disease index, yellowing index, pod enzyme activity compared with other treatments (P ≤ 0.05); 1-MCP + microporous membrane significantly delayed the decline of fruit firmness (P ≤ 0.05), inhibited the increase of titratable acid content (P ≤ 0.05), but …

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Recognition Method Of Jujube Defects Based On Pca-Svm, Chu Song-Feng, Zhao Feng-Xia, Fang Shuang, Wu Zhen-Hua Jan 2021

Recognition Method Of Jujube Defects Based On Pca-Svm, Chu Song-Feng, Zhao Feng-Xia, Fang Shuang, Wu Zhen-Hua

Food and Machinery

In this study, three kinds of disease images of jujubes, black spots, broken heads and dry strips with high classification difficulty were used as research materials. The color moment and gray level co-occurrence matrix were used to extract 14-dimensional eigenvectors of the color and texture features of jujube, and the principal component analysis method was used to optimize the features. Four principal factors of eigenvectors were obtained and then used as the input of support vector machine. The crossover algorithm was used to determine the optimal support vector machine penalty parameter c and kernel function parameter g, which was used …

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Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu Jan 2021

Effects Of The Combination Of Japonica Rice And Indica Rice On The Eating Quality Of Rice Noodles For Infants, Zhang Rong-Bin, Yan Jing-Chao, Gao Wen-Ming, Dai Zhi-Yong, Li Meng-Yi, Ren Guo-Pu

Food and Machinery

The basic physical and chemical indexes, cooking characteristics, gelatinization characteristics and texture characteristics of different combinations of japonica rice and indica rice were studied. The results showed that the content of amylose had an important influence on food quality. In terms of cooking characteristics, the lower the amylose content and the smaller the water absorption and expansion volume was, the higher the rice soup pH , the rice soup iodine color value and the rice soup dry matter content would be, and the better the cooking and brewing properties was. In terms of gelatinization characteristics, the lower the amylose content …

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Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang Jan 2021

Research Status And Prospect Of Freezing And Thawing Technologies Of Aquatic Products, Zhang Ya-Jin, Jiao Yang

Food and Machinery

The principles, advantages and disadvantages of the traditional and novel freezing and thawing methods were elaborated, and the research status of the applications of freezing and thawing technologies in aquatic products were also summarized. The development direction of freezing and thawing technologies was then prospected in this review.

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Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne Jan 2021

Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne

Reusable Resources

This OER is a Food Analysis module descriptor that has been reviewed to embed sustainability learning outcomes, activities, and reading material. This is an output from the IMPACT project Sustainable-Food-Curriculum CoCreate. It includes learning outcomes related to green chemical analysis, and impact of climate change on food analysis.

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Development Of Bio-Based Nanocomposites For Biosensor And Indicator Applications In Smart Food Packaging, Abdus Sobhan Jan 2021

Development Of Bio-Based Nanocomposites For Biosensor And Indicator Applications In Smart Food Packaging, Abdus Sobhan

Electronic Theses and Dissertations

Smart food packaging based on biosensors has been attracting more and more interest to the industrial community because of the concerns of food quality and safety. A food packaging with biosensor has a scope to enable real-time monitoring of microbial breakdown products of packaged foods. Furthermore, one of the biggest challenges in implementing biosensor for smart packaging materials is the development of bio-sensing active materials that can leverage their electrical, thermal, biodegradable and other functional properties. In this regard, nanocellulose-based activated carbon (NAC) nanocomposite was developed using the activated carbon and nanocellulose gel using the casting method with their different …

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A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety, Chris Matthews, Fintan Moran, Amit Jaiswal Jan 2021

A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety, Chris Matthews, Fintan Moran, Amit Jaiswal

Articles

In 2018, European Union adopted a European strategy for plastics in a circular economy as a part of theiraction plan for a circular economy. Sustainability is the underlying motivation behind the plasticsstrategy with a goal of addressing how plastics are designed, used and recycled in the EU. One of thestrategies outlined is that by 2030, all plastic packaging placed on the EU market is either reusable or canbe recycled in a cost-effective manner. A large portion of food packaging is multi-layer plastic that is notrecyclable in a cost-effective manner. Given the difficulties associated with recycling today’s complexfood packaging, what impacts …

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Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal Jan 2021

Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal

Articles

Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in …

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Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan Dec 2020

Development Of Novel Pectinase And Xylanase Juice Clarification Enzymes Via A Combined Biorefinery And Immobilization Approach, Shady Hassan

Doctoral

Hydrolytic enzymes, such as pectinase and xylanase, maybe harnessed for numerous industrial applications in food industry. Therefore, economic factors such as achievement of optimum yieldsandoverall production costs, in addition to biocatalyst instability,are the main obstacles tothe industrial production and exploitation of a enzymes. For example, microbially-derived enzymes are typically produced in fermenters using expensive growth media, which may account for 30 to 40% of the production cost, and such expense may be compounded further by downstream processing operations.To counter such disadvantages, the major trend in industrial utilization of enzymes in cost-sensitive processes has been to immobilize such biocatalysts on a …

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Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés Nov 2020

Chemical Effects Of Cold Atmospheric Plasma On Food Nutrients, Juan Manuel Pérez Andrés

Doctoral

A range of nonthermal techniques have demonstrated process efficacy in ensuring food product safety, extension of shelf-life and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on both macro and micronutrients are evident, leading to both desirable and undesirable changes in food products. It is important to outline the effects of non-thermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by non-thermal techniques. Degradation of key macromolecules largely depends on the processing …

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Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal Aug 2020

Development Of Essential Oil Incorporated Active Film Based On Biodegradable Blends Of Poly (Lactide)/Poly (Butylene Adipate‑Co‑Terephthalate) For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Swarna Jaiswal, Brendan Duffy, Amit Jaiswal

Articles

Active packaging improves food safety and quality with the incorporation of certain additives such as antimicrobial agents. The PLA/PBAT films were prepared with two essential oils—eucalyptus oil and cinnamon oil of various concentrations (1%, 5%, and 10% w/w) and characterized their optical and mechanical properties, surface hydrophobicity, chemical composition, and antimicrobial activity. Cinnamon oil composite films were observed as thicker films (88.88 µm) than the eucalyptus oil films (54.46 µm). The highest UV-blocking properties were observed in cinnamon oil films. However, transparency and tensile properties of the cinnamon oil films decreases as the concentration increases. The tensile strength of the …

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Characterization And Antimicrobial Activity Of Biodegradable Active Packaging Enriched With Clove And Thyme Essential Oil For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit Jaiswal, Swarna Jaiswal Aug 2020

Characterization And Antimicrobial Activity Of Biodegradable Active Packaging Enriched With Clove And Thyme Essential Oil For Food Packaging Application, Shubham Sharma, Sandra Barkauskaite, Brendan Duffy, Amit Jaiswal, Swarna Jaiswal

Articles

Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) …

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Effects Of Different Separation Techniques On The Component Content Of Linear Maltooligosaccharides, Li Jia-Cheng, Chen Dian-Ning, Gu Zheng-Biao, Li Cai-Ming, Li Zhao-Feng Jul 2020

Effects Of Different Separation Techniques On The Component Content Of Linear Maltooligosaccharides, Li Jia-Cheng, Chen Dian-Ning, Gu Zheng-Biao, Li Cai-Ming, Li Zhao-Feng

Food and Machinery

In order to improve the content of linear maltooligosaccharides with specific degree of polymerization in the enzymatic hydrolysis products, the effects were investigated including from the membrane separation, activated carbon adsorption separation, sephadex column chromatography and ion exchange resin column chromatography. The results showed that the membrane separation, activated carbon adsorption separation, sephadex column chromatography and Na+/Ca2+ ion exchange resins were all not conducive to continuous batch operation. In contrast, K+ ion exchange resins had better effects. Compared with the initial enzymatic hydrolysate, the proportion of G3~G6 and G5+G6 in the permeable solution after separation and purification …

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Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi Jul 2020

Quality Differences And Correlation Analysis Of Natto Fermented From Soybean Seeds With Different Protein Content, Lin Yong-Shan, Gao Xiang-Yang, Cheng Jia, Zeng Jian, Chen Rui-Zhi, Liu Yu-Long, Yang Cun-Yi

Food and Machinery

Seven genotype soybean seeds with different protein content were using as the raw material for natto fermentation. The study was focus on the difference of the sensory quality and properties of mucilage on the surface of natto after fermented by Bacillus subtilis natto. Then the relationship between the quality of mucilage and the quality traits of soybean seeds was analyzed. The results showed that, the sensory score and stretch length of natto mucilage fermented from five different genotype soybean except green soybean YSG-10 and black soybean YSB-37 were significantly negatively correlated with seeds protein content respectively (r are 0.953, 0.946 …

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Identification And Polar Lipid Composition Analysis Of Yeasts Isolated From Sufu Manufacture, Chen Si-Kai, Lin Sheng-Jie, Li Li Jul 2020

Identification And Polar Lipid Composition Analysis Of Yeasts Isolated From Sufu Manufacture, Chen Si-Kai, Lin Sheng-Jie, Li Li

Food and Machinery

In order to characterize lipid metabolism of yeasts during sufu manufacture, 23 isolates from sufu pehtze and acidic tofu whey were identified. Ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was used to analyse the lipid fingerprints of 7 strains of yeast, after the determination of lipase activities. It is suggested that lipid fingerprint mainly includes 2 kinds of sphingosine, 16 kinds of amide, 22 kinds of ester and 3 kinds of fatty acid. Kluyveromyces marxianus SP-1 and Candida (Pichia) norvegensis SP-5 show highest relative amount of 2-Amino-1,3,4-octadecanetrio and N, N-Dimethylsphingosine, which indicates potential for sphingolipids synthesis. Candida ethanolica ATW-1, Pichia …

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Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin Jul 2020

Dynamic Analysis Of Lf-Nmr Relaxation Signals And Quality Characteristics During Heating Beef, Xie An-Guo, Wang Man-Sheng, Shi Xiao-Wei, Wang Fei-Xiang, Kang Huai-Bin

Food and Machinery

Through intensive sampling of beef during the heating process, the changes of meat quality and all parameters of relaxation signal peaks were studied. The results showed that with the increase of heating time, the semi combined water decreased while the free water increased. In terms of peak shape characteristics, T21 peak width data fluctuated more, T22 peak width increased and height decreased, and the positions of the three peaks shifted left significantly, which reflected that the ordered spatial structure of protein was destroyed and a large number of disordered curls were formed after heat denaturation. The average distance …

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Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu Jul 2020

Effect Of Natural Polysaccharide On Moisture Retention Capacity And Moisture Kinetic Of Tobacco, Lei Sheng, Liu Xiu-Ming, Jiang Ju-Xing, Shao Shuai-Zhen, Zhou Xue, Zhang Xiao-Ming, Yang Qian-Xu

Food and Machinery

Thermodynamic moisture retention properties of microbial polysaccharides and seaweed polysaccharides were investigated as compared with water and propylene glycol. Then three common dynamic models of tobacco were selected to fit the hygroscopic and desorption processes of tobacco. The results showed that the moisture retention of Laminaria japonica polysaccharides and Spirulina platensis polysaccharides was significantly better than that of propylene glycol, and page model was the best. Considering the thermodynamic and kinetic factors according to the moisturizing index, Laminaria japonica, Spirulina platensis and Hericium erinaceus polysaccharides were considered to have better moisturizing effect. Low field nuclear magnetic results showed that the …

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Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong Jul 2020

Effect Of Processing Parameters On The Structure Of Soybean Polysaccharide And Its Foaming Properties, Zhang Quan, Chen Jie, Zeng Mao-Mao, He Zhi-Yong

Food and Machinery

Soluble soy polysaccharides (SSPS) with different structure characteristics were obtained by controlling the conditions of acid hydrolysis, alkaline de-esterification and proteolysis. The effect of processing on the structure characteristics of SSPS and its foaming properties were discussed in details. The structure properties of SSPS were characterized by monosaccharide composition, average molecular weight, degree of esterification (DE), and protein content. The foaming properties of SSPS were expressed by the foam expansion rate (FE) and the foam stability (FS). The results showed that the acidic hydrolysis process could degrade the SSPS main chain structure and gradually reduce the molecular weight pf SSPS, …

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Analysis Of Puff-By-Puff Release Of Nine Main Components In Mainstream Smoke Of Typical Flue-Cured Slim And Normal Cigarettes, Liu Qi, Ma Meng-Jie, Gong Zhen-Lin, Yuan Yi-Lai, Zhu Huai-Yuan, Wu Yang, Liao Hui-Yun Jul 2020

Analysis Of Puff-By-Puff Release Of Nine Main Components In Mainstream Smoke Of Typical Flue-Cured Slim And Normal Cigarettes, Liu Qi, Ma Meng-Jie, Gong Zhen-Lin, Yuan Yi-Lai, Zhu Huai-Yuan, Wu Yang, Liao Hui-Yun

Food and Machinery

In order to investigate the difference of the puff-by-puff release of nine major components (tar, nicotine, CO, NNK, B[a]P, phenol, crotonaldehyde, HCN and NH3) in mainstream smoke of slim and normal cigarettes, typical flue-cured cigarette samples from same cut tobacco were smoked by smoking machine under ISO. Results showed that: ① The average puffs of slim and normal cigarettes were 5.49 and 6.72 respectively, which showed there were significant statistical differences. In general, the puff-by-puff and total release of all components from slim cigarette were lower than from normal cigarette. and puff-by-puff release deviations of tar, nicotine, NNK, B[a]P, phenol, …

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Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei Jul 2020

Analysis And Evaluation Of Nutrient Compositions Of Miichthys Miiuy Muscle And By-Products, Sun Su-Ling, Li Xue, Gu Xiao-Hong, Zhang Yu, Wang Jun-Hong, Zhu Zuo-Yi, Wang Wei

Food and Machinery

To determine the nutrients contents in Miichthys miiuy muscle and by-products. The contents of moisture in Miichthys miiuy muscle and by-products were 79.65%, 69.15%; crude protein were 18.65%, 19.36%; crude fat were 0.24%, 3.90%; and crude ash were 1.15%, 3.75%, respectively. Total amino acids (TAA) contents of Miichthys miiuy muscle and by-products were 18.58%, 15.47%, and essential amino acids (EAA) contents were 7.65%, 5.52%, respectively. However, only EAA/TAA (41.17%) and EAA/non essential amino acids (NEAA, 69.99%) of Miichthys miiuy muscle met FAO)/WHO standard for protein profile. According to amino acid score (AAS) and chemical score (CS), methionine was the first …

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Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping Jul 2020

Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping

Food and Machinery

In order to understand the comprehensive nutritional value of Guangxi chestnut growing in Counties Tiane, Longlin and Longan, the nutritional components, antioxidant components and processing characteristics of raw and cooked chestnut were compared and analyzed. The results showed that the quality of chestnut varies with the place of production and the state of ripeness. The cooked chestnut had a darker color, higher fat, amino acid content and water holding capacity, while the raw chestnut had higher soluble protein and vitamin C (VC) content, and stronger ability of scavenging free-radical and oil-holding capacity. However, the raw chestnut exhibited the …

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Detection Of Enrofloxacin Residues In Chicken Based On Surface Enhanced Raman Spectroscopy And Two-Dimensional Correlation Spectroscopy, Ban Jing-Jing, Liu Gui-Shan, He Jian-Guo, Cheng Li-Juan, Fan Nai-Yun, Yuan Rui-Rui Jul 2020

Detection Of Enrofloxacin Residues In Chicken Based On Surface Enhanced Raman Spectroscopy And Two-Dimensional Correlation Spectroscopy, Ban Jing-Jing, Liu Gui-Shan, He Jian-Guo, Cheng Li-Juan, Fan Nai-Yun, Yuan Rui-Rui

Food and Machinery

The surface-enhanced Raman spectroscopy (SERS) technology and the two-dimensional correlation spectroscopy (2D-COS) were used to optimize the characteristic variables of the Enrofloxacin in chicken meat. The partial least squares regression method (PLSR) was used to establish Enro the characteristic peak analysis model of sand star was compared with the competitive positive adaptive weighting algorithm (CARS). The results showed that the 2D-COS-PLSR model has the best effect, and its Rc and Rp were 0.979 7, 0.997 2 respectively, which shows that it is feasible to use 2D-COS to optimize the characteristic spectral peaks related to the concentration of enrofloxacin in chicken.

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Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan Jul 2020

Establishment Of Double Antibody Sandwich Elisa For Peanut Allergenic Protein Ara H 1, Wang Yao, Chen Xi, Wu Han-Liang, Wei Xing, Zhang Guo-Qing, Zhang Shu-Xia, Liu Sheng-Nan

Food and Machinery

In order to establish a double antibody sandwich ELISA method for the rapid, sensitive and specific detection of peanut allergenic protein Ara h 1. Taking Ara h 1 murine monoclonal antibody (mAb) as capture antibody, and Ara h 1 rabbit polyclonal antibody (pAb) as detection antibody, the checkerboard method was used to optimize the antibody working concentration to establish the method, and the detection characteristics were identified, including sensitivity, specificity, accuracy and stability of the method. Results: The optimal working concentrations of mAb and pAb were 1∶10 000 and 1∶8 000 dilution, respectively. The linear range of the ELISA standard …

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Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang Jul 2020

Quickly Determination Of Bromate And Nitrite In Drinking Water By High Pressure Ion Chromatography, Chen Jing-Zhou, Li Liang, Huang Shao-Man, He Shuang

Food and Machinery

A method of high pressure ion chromatography (HPIC) for quickly determinating bromate and nitrite in drinking water was established. The contents of bromate and nitrite in the sample were determined by using Dionex Integrion high-pressure ion chromatograph, IonPac AS19 high-capacity analytical column and inhibition conductivity detector, with the eluent of KOH produced on-line by automatic generation device. The anions of bromate and nitrite could be separated by the method within 5 min with detection limits of 0.46 μg/L and 0.22 μg/L respectively. In the concentration range of 0~100 μg/L for bromate and 0~50 μg/L for nitrite, a good linear relationship …

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Simultaneous Determination Of 10 Kinds Of Fungicides In Tomatoes And Cucumbers By Gc-Ms/Ms Combined With Solid Phase Extraction, Zhang Yao, Wu Long-Guo, Ma Gui-Juan, Gong Hui, Gao Lin, Sun Qian Jul 2020

Simultaneous Determination Of 10 Kinds Of Fungicides In Tomatoes And Cucumbers By Gc-Ms/Ms Combined With Solid Phase Extraction, Zhang Yao, Wu Long-Guo, Ma Gui-Juan, Gong Hui, Gao Lin, Sun Qian

Food and Machinery

A method for the simultaneous determination of 10 fungicides residues in vegetables by gas chromatography- mass spectrometer (GC-MS/MS) was established. The samples were extracted by ethyl acetate cyclohexane, and the aminosolid phase extraction column purification was preferred. Which were detected by multi-reaction monitoring (MRM), and quantified by external standard method. The results showed that the linear relationship of 10 fungicides in the mass concentration range of 15~500 ng/mL was good, and the correlation coefficient was all greater than 0.999 1, with the detection limit of 0.1~0.5 μg/kg. The actual recoveries of the samples were 84.7%~117.0%, and the relative standard deviation …

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Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo Jul 2020

Determination Of Ten Kind Of Metal Elements In Different Varieties Of Jiangxi Famous Tea, Ke Fa-Jun, Yang Wu-Ying, Wang Dan, Hong Yan-Ping, Chen Xin-Zhu, Wang Yu-Bo

Food and Machinery

Firstly, orthogonal test design was adopted to optimize the best working conditions (acetylene flow, hollow cathode lamp flow, burner height) of atomic absorption spectrometry for the eight kinds of essential elements, including potassium, calcium, sodium, magnesium, iron, copper, manganese, and zinc. Single-factor experimental design was adopted to optimize the best working conditions (ashing temperature, ashing time, atomization temperature, atomization time) of graphite furnace atomic absorption spectrometry for the two toxic elements of lead and cadmium. Thereafter, the standard curve of atomic absorption spectrometry for each element under the best working conditions of the instrument was established, and the detection limit …

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Design And Simulation Analysis Of High-Efficiency Flexible Pipe Chain Conveying Equipment, Wang Zhen-Min, Li Yong-Xiang, Wang Ming-Xu, Wang Huai-Ting Jul 2020

Design And Simulation Analysis Of High-Efficiency Flexible Pipe Chain Conveying Equipment, Wang Zhen-Min, Li Yong-Xiang, Wang Ming-Xu, Wang Huai-Ting

Food and Machinery

Using the integrated design concept and a combination of theoretical analysis and simulation, a high-efficiency and flexible pipe chain conveyor with cleaning devices is designed. SolidWorks 3D modeling software is used to model each part of the equipment in blocks, and virtual assembly is carried out to ensure that the design structure is designed reasonably, and that the pipe chain conveyor equipment can complete the functions of conveying materials and cleaning up residue. The simulation results show that the designed pipe chain conveying equipment completes the conveying of materials while the real simulation software simulates and analyzes the key components …

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Design And Implementation Of Peristaltic Soft Pipe Robot, Zahng Yu, Wang Ning, Zhao Wen-Chuan, Lu Deng-Yu Jul 2020

Design And Implementation Of Peristaltic Soft Pipe Robot, Zahng Yu, Wang Ning, Zhao Wen-Chuan, Lu Deng-Yu

Food and Machinery

Based on the movement principle of the crawling worm in nature and the characteristics of its structure and movement, a soft pipe crawling robot is designed with the hexaprism driver and the cylindrical driver as the main body of the robot. Two kinds of motion modes of the robot in the pipeline are analyzed.By using the finite element analysis technology, the deformation of the hexagonal prism driver and the cylindrical driver are verified to meet the robot motion requirements. Finally, the motion parameters of the robot in different motion modes are obtained through experimental tests, and the motion performance of …

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Optimum Design Of Two Degree Freedom Seven-Bar Robot Leg Mechanism, Luo Zhong-Hua Jul 2020

Optimum Design Of Two Degree Freedom Seven-Bar Robot Leg Mechanism, Luo Zhong-Hua

Food and Machinery

In this paper, motion formulae of two degree freedom seven-bar mechanism are derived a mathematical model is established for optimal design of the seven-bar leg mechanism of mobile robot. The elliptic trajectory curve with the long half axis of 100 mm and the short half axis of 40 mm is selected as the relative ideal trajectory curve of robot foot endpoint. The two degree freedom seven-bar robot leg mechanism is optimized by using the genetic algorithm. The foot endpoint actual trajectory curve of the optimized seven-bar leg mechanism of robot almost coincides with the ideal elliptic trajectory curve. The maximum …

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Study On Air Volume Control And Performance Optimization Of Oven Based On Numerical Simulation, Li Hai-Yun, Zhang Kai, Huang Jia-Yu Jul 2020

Study On Air Volume Control And Performance Optimization Of Oven Based On Numerical Simulation, Li Hai-Yun, Zhang Kai, Huang Jia-Yu

Food and Machinery

A 9-point distributed thermocouple was used to measure the temperature field distribution of each layer of the oven in real time, and the oven temperature uniformity was determined and analyzed. Moreover, the internal temperature field of the oven was numerically simulated using computational fluid mechanics knowledge. The results showed that the uniformity of the temperature field inside the oven was significantly improved, by optimizing the structure of the rear baffle in the oven, adjusting the distribution of air volume, and changing the layout of the air outlet.

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